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Vegan Anggang Beureum Pepper saos pasta

Vegan Anggang Beureum Pepper saos pasta

Name: Vegan Roasted Red Pepper Sauce Pasta
Yield: 4
Cuisine: Italian
Ingredients: Pasta: 400 g; Red Peppers: 1; Yellow Pepper: 1; Basil: 1 tuft of; Extra Virgin Olive Oil: to taste; Salt: to taste; Black Pepper: to taste; Parmesan cheese: to taste

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Saluyukeun Servings:

	400 g kalungguhan
	1 peppers beureum
	1 konéng Pepper
	1 tuft tina Basil
	mun rasa Tambahan Virgin Olive Minyak
	mun rasa uyah
	mun rasa hideung Lada
	mun rasa kéju Parmesan for Vegan, use the vegan parmesan cheese!

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Fitur:

asakan:

Italia

90
fungsi 4
gampil

bahan

400 g kalungguhan
1 peppers beureum
1 konéng Pepper
1 tuft tina Basil
mun rasa Tambahan Virgin Olive Minyak
mun rasa uyah
mun rasa hideung Lada
mun rasa kéju Parmesan
for Vegan, use the vegan parmesan cheese!

carana make

Pasta jeung saos peppers Anggang mangrupa piring mimiti usum panas alus teuing. pasta pondok alus teuing, tina ukuran anu paling dipikaresep, kami geus milih fusilli, seasoned with a velvety sauce made with roasted peppers, basil and oil, nothing more!

A tasty and colorful pasta that makes the best in summer when the peppers are at the top, a season in which vegetables are not only found in abundance but have that rich flavor, characteristic only of the summer season.

The chef’s trick, in this recipe, you will find in the technique of preparation of peppers, these, kanyataanna, to be peeled must first be roasted in the oven and then closed in a bag, you will see how easy it is to peel them after having undergone this process.

léngkah

1 Puguh 10	Roast the peppers by placing them whole and washed over the flame of the stove. Do not be afraid they will not catch fire but the skin will become all black. When they are completely black put them to rest in a plastic bag, I use those from freezer. Close the bag and let it rest for about ten minutes.
2 Puguh	After this time clean the peppers and thanks to the steam that will be created inside the bag the skin will come away with very little effort. Clean the pepper, remove the inside and the seeds then cut into chunks and place them in the glass of the immersion blender together with salt, lada, basil and a little extra virgin olive oil. Blend well all until you get a very fragrant cream.
3 Puguh	Boil a saucepan with plenty of salted water and when it comes to a boil, drop the pasta.
4 Puguh	In a pan heat oil with the crushed garlic clove and chilli if you like. When it is hot, pour the cream of pepper and let it heat only.
5 Puguh	Drain the pasta and keep a couple of ladles of cooking water aside. Dip the pasta into the pan with the cream, remove the garlic and stir fry it to mix it with the sauce. If it is too dry, add a little cooking water that you have put aside.
6 Puguh	Add some grated Parmesan Cheese or the Vegan one and serve.